Ingredients:
1 cup semolina (rava or sooji)
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon chana dal (split chickpeas)
1 tablespoon urad dal (split black gram)
1 small onion, finely chopped
1 small carrot, finely chopped
1 small green bell pepper (capsicum), finely chopped
1/4 cup green peas (fresh or frozen)
2-3 green chilies, finely chopped (adjust to taste)
1-inch piece of ginger, grated
8-10 curry leaves
A pinch of asafoetida (hing)
Salt to taste
3 cups water
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions:
Dry roast the semolina in a pan on medium heat until it turns light golden brown. Keep stirring continuously to avoid burning. Once roasted, transfer it to a plate and set aside. In the same pan, heat the oil or ghee on medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, chana dal, and urad dal. Sauté until the dals turn golden brown. Add the chopped onions, green chilies, and grated ginger. Sauté until the onions become translucent. Add the curry leaves, asafoetida, and chopped vegetables (carrot, bell pepper, and green peas). Stir well and cook for a couple of minutes until the vegetables soften slightly. Meanwhile, heat the water in a separate pot. Once it comes to a boil, reduce the heat to low. Add the roasted semolina to the pan with the vegetables and mix well. Cook for a minute. Gradually pour the hot water into the pan, stirring continuously to avoid lumps. Be careful as the mixture may splutter. Add salt to taste and mix well. Increase the heat to medium and cook the mixture for 4-5 minutes, stirring occasionally, until the water is absorbed and the upma has a porridge-like consistency. Turn off the heat and cover the pan. Allow the upma to rest for a couple of minutes. Garnish with chopped coriander leaves and serve hot with a side of coconut chutney or lemon wedges.
Enjoy your homemade Upma for a delicious and nutritious breakfast!
